Extension in the supply period of saint maure cheese by use of frozen curd von Yamasaki, H.R. (Nihon Univ., Tokyo (Japan)), Taniguchi, T, Masuda, T, Morichi, T

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Chemical and microbiological changes in the ripening of Sainte-Maure type cheese made from pasteurized goat's milk von Masuda, T. (Nihon Univ., Tokyo (Japan)), Taniguchi, T, Yamasaki, H.R, Morichi, T

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Changes in chemical components during the ripening of camembert type cheese made from pasteurized goat's milk von Masuda, T. (Nihon Univ., Tokyo (Japan)), Taniguchi, T, Yamasaki, H.R, Morichi, T

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Progress and Potential in the Technology Using Lactic Acid Bacteria von Morichi, Toshiki

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Growth of Lactobacillus bulgaricus in Milk. 1. Cell Elongation and the Role of Formic Acid in Boiled Milk von Suzuki, Ichirou, Kato, Sadao, Kitada, Tokuzou, Yano, Nobuhiro, Morichi, Toshiki

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Growth of Lactobacillus bulgaricus in Milk. 2. Characteristics of Purine Nucleotides, Pyrimidine Nucleotides, and Nucleic Acid Synthesis von Suzuki, Ichirou, Kato, Sadao, Kitada, Tokuzou, Yano, Nobuhiro, Morichi, Toshiki

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Effect of temperature, moisture and fat contents on the thermal conductivity of meats von Miyahara, M. (Nihon Univ., Tokyo (Japan). Coll. of Agriculture and Veterinary Medicine), Yuki, M, Yotsumoto, Y, Morichi, T

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Usefulness of nutrient agar supplemented with NaCl in detection of heat-injured Escherichia coli von Yamasaki, H.R. (Nihon Univ., Tokyo (Japan)), Tanaka, S, Miyahara, M, Masuda, T, Morichi, T

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Utilization of lactic acid bacteria for food preservation von Morichi, T. (Ariake Japan Co. Ltd., Tokyo)

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Injury and Recovery of Bacteria Subjected to Physico-Chemical Stresses von MORICHI, Toshiki

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High Molecular Weight Fraction Participating in the Agglutination of Fat Globules in Cow's Milk von MASUDA, Tetsuya, SUZUKI, Kazui, MORICHI, Toshiki

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ROLE OF WATER IN ULTRAVIOLET-RESISTANCE OF GERMINATING BACTERIAL SPORES von IRIE, RYOZABURO, MORICHI, TOSHIKI

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Increase in thermotolerance and induction of sublethal injury in Escherichia coli cells by moderate heat treatment von Yamasaki, H.R. (Nihon Univ., Tokyo (Japan)), Tanaka, S, Miyahara, M, Masuda, T, Morichi, T

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Effect of Fat Content on Specific Heat of Meats von MIYAHARA, Mituyoshi, TANIGUCHI, Shin, MORICHI, Toshiki

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Distribution of .BETA.-galactosidase and .BETA.-phosphogalactosidase activity among lactic streptococci von OKAMOTO, Takashi, MORICHI, Toshiki

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Evaluation of the petrifilm method for the determination of viable bacterial counts in raw milk von YOSHIDA, Keiko, MIZUOCHI, Shingo, HARUTA, Misao, SIMIZU, Yoshikazu, MORICHI, Toshiki

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Studies on the Milk Component (s) Participating in Uneven Distribution of Lactococcus lactis subsp. cremoris in Milk von MASUDA, Tetsuya, YAMASAKI, Hitoshi Reginald, SUZUKI, Kazui, MORICHI, Toshiki

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Characteristics and Utilization of Lactic Acid Bacteria: Progress in Recent Researches von MORICHI, Toshiki

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The 8th animal science congress of the Asian-Australasian association of animal production societies von Morichi, Toshiki

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Sodium Azide-sensitivity of Streptococcus faecalis Cells Subjected to Freezing von MORICHI, Toshiki, YANO, Nobuhiro

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